These are a great Fourth of July appetizer! They're a bit fussy to make, but the colorful presentation is so fun, it's worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.

Gremolata
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.

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  • Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.

  • Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.

  • Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.

  • Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

Cook's Notes:

It took me about half an hour to dye the eggs, but you could speed up the process if you want to use multiple dishes and use more food coloring.

I sometimes add a pinch of pimentón to the filling as well as sprinkling it on top for a garnish.

I use my pressure cooker for steaming the eggs; it's my favorite method, because it makes them easy to peel. I chill them for about 10 minutes in the ice bath. Get the recipe for Pressure Cooker Hard-Boiled Eggs.

Nutrition Facts

55 calories; 4.4 g total fat; 107 mg cholesterol; 65 mg sodium. 0.5 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
06/25/2019
loved these! Read More
1 Ratings
  • 5 star values: 1
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Rating: 5 stars
06/25/2019
loved these! Read More
Rating: 5 stars
06/25/2019
loved these! Read More
Rating: 3 stars
05/24/2020
the food color did not penetrate the ends of the eggs. Also there was nothing in the instructions about drying off the eggs first before you turn them over. This caused the color to run. They need to be rested on a papertowel first. Second, there was too much horseradish in this recipe. I love the idea of being creative but it took a really long time to do and when I was done, looked like a 3 y/o did it.... Read More
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